- Guarantees 100% retention of aroma, flavor and color during the concentration step
- Preserves heat-sensitive components thanks to gentle, sub-zero process conditions
- Minimizes energy consumption compared to evaporation
- Provides easy-to-clean and low maintenance equipment
- Offers flexibility for multiproduct processing
Produce best-in-class concentrates with freeze concentration
- Fruit & vegetable juices
- Coffee & tea extracts
- Herbal extracts
Functioning principle of freeze concentration
Freeze concentration is the crystallization of water to ice and the subsequent separation of the ice crystals from the concentrated liquid.
Figure 1 shows the main equipment of Sulzer’s freeze concentration technology:
- Filling the liquid, which needs to be concentrated, into a feed tank.
- Crystallization of water to ice with the help of the scraped cooling crystallizer. The slurry is continuously circulated until the crystals reach their optimum size to ensure the subsequent solid-liquid separation
- Separation of the ice crystals from the concentrated liquid. This step is performed in a wash column following the sequence showed in Figure 2.
Freeze concentration has been used in the food industry for more than 30 years. It is a proven technology to gently concentrate vegetable and fruit juices, to produce coffee, tea and herbal extracts, to create milk powder, or to thicken vinegar. Beer, wine and cider are concentrated to ease storage and transport, to improve their quality or to create special products (Fig. 3).
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